I'm loving these banana bread muffins as part of my morning snack this week but I make sure to pair it with 2-3 hardboiled egg whites to get a good protein component into the snack. These were easy to make, and used ingredients I already had at home (pretty well the two requirements when I select a recipe!).
I changed this recipe from the original I found at Nutritionist In The Kitch to make it more "physique-friendly" (the orignial recipe called for butter & honey)...while maintaining its muffiny-goodness :)
Makes 6 Muffins
Ingredients 1/2 cup unsweetened applesauce 2 very ripe bananas 1 cup whole wheat flour 1 heaping teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ cup natural almond butter pinch of salt
Preheat oven to 350 degrees.
Mash bananas in a bowl & mix in applesauce.
In another bowl, measure out flour, baking powder, baking soda, cinnamon, salt.
Then mix the dry and wet ingredients together. Be sure not to overmix.
Grease a muffin tray.
Fill each muffin cup ½ full of mixture.
Drop in one teaspoon of almond butter in each muffin cup, then top each muffin cup with a small amount of muffin batter just to cover the almond butter.
Bake in oven for about 25-30 minutes. Leave in muffin tin for 5 minutes, then remove and cool.
Nutritional Stats Serving size: 1 muffin Calories: 120 Fat: 2g Carbohydrates: 24g Sugar: 6g Protein: 4g